EFFECTS OF GAMMA-IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES-Reference-Cited by-同舟云学术

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EFFECTS OF GAMMA-IRRADIATION ON COMPOSITION OF WHEAT LIPIDS AND PUROTHIONINES

Published:1978-01 Issue:1 Volume:43 Page:64-67
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

RAO V. S.,VAKIL U. K.,SREENIVASAN A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb09736.x/fullpdf

Reference30 articles.

1. AOAC . 1970 . "Official Methods of Analysis ," 11th ed. , p.444 . Association of Official Analytical Chemists. Washington, DC.

2. Lipids in Flour from Gamma-Irradiated Wheat

3. Changes in Lipid Composition in Maturing Wheat

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3. Efficiency of energy conversion and growth of gamma irradiated embryos and young seedlings of Triticum monococcum L. cultivar Einkorn;Journal of Radiation Research and Applied Sciences;2018-01

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5. Extension of shelf-life of whole-wheat flour by gamma radiation;International Journal of Food Science and Technology;2002-02

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